Gluten-Free Carrot Cake Cupcakes (THM S, Keto, Low-Carb, Sugar-Free)

Grain-free carrot cake cupcakes with cream cheese frosting and carrot zest garnish on a cooling rack.

Gluten-Free Carrot Cake Cupcakes (THM S, Keto, Low-Carb, Sugar-Free)

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Course: Dessert

Keyword: carrot cake, dessert, gluten-free, gluten-free carrot cake, gluten-free carrot cake cupcakes, grain-free, low-carb desserts, sugar-free, THM S, Trim Healthy Mama

Servings:

Ingredients

For the cake:

1 1/2 cups almond flour
2 tsp. cinnamon
1/2 tsp. cardamom
1/2 tsp. nutmeg
1 tsp. sea salt
3/4 tsp. baking powder
2 tbsp. coconut oil
1 egg
2 T. Pyure (or THM Gentle Sweet)
1 medium carrot shredded
1/4 c. almond milk

For the frosting:

Instructions

Stir all dry ingredients together in a medium mixing bowl.
Add remaining ingredients and continue mixing until smooth.
Pour into 6-cup cupcake pan (or into an 18 count mini cupcake pan). Bake at 350 for 20 minutes (mini cupcakes for 10-12 minutes).

Notes

Notes: If using a 12-muffin tin, double the recipe.

These gluten-free carrot cake cupcakes are fantastic when paired with a cream cheese frosting. I recommend this one, but any cream cheese frosting you prefer will work.

If you prefer a different sweetener that is higher on the glycemic index but still healthier than white sugar, try 1/4 cup honey. This will still be a healthy recipe and perfect for growing children, but please note that is will no longer be on plan for Trim Healthy Mama this way.